How to make the classic fried chicken sandwich

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The most important thing is that you use boneless, skinless meat

This recipe is foolproof. Whether you’re a fried chicken expert or have never fried a piece of chicken in your life, there’s no way you won’t fall in love with this sandwich. It is 100% worth it and you can combine it with one of the following sauces.

For this sandwich you need an ideal chicken leg. Actually the difference from the chest is minimal and the process is the same.

What you will need:

  • 4 small skinless, boneless chicken thighs
  • 3/4 cup low-fat buttermilk
  • 2 tsp. garlic powder
  • 1 cup all-purpose flour 2 cups oil
  • 4 buns
  • Chopped lettuce, for serving
  • Sliced ​​tomatoes, for serving
  • Sliced ​​pickles, for serving
  • Hot sauce, for serving
  • Combination of honey and cayenne

Honey & Cayenne Combo

  • 1/4 cup honey, for serving
  • 1/2 tsp. cayenne for serving
  • Sliced ​​pickles, for serving

Chipotle Combo

  • 1/2 cup chipotle mayo, for serving
  • Tomato slices, for serving
  • Cabbage, chopped, for serving

Ranch & Blue Cheese Combo

  • 1/2 cup ranch dressing, for serving
  • 3 tbsp hot sauce, for serving
  • 1/4 cup crumbled blue cheese, for serving
  • Sliced ​​red onion, for serving

Pesto & Provolone combination

  • 1/4 cup pesto for serving
  • 4 slices of provolone, for serving
  • 1/4 cup chopped pepperoncini, for serving

Combination of Relish & Sweet Onion

  • 1/4 cup Relish, for serving
  • 1/4 cup chopped sweet onion, for serving
  • Lettuce, for serving

How to make it:

  1. In a large bowl, combine chicken, buttermilk, garlic powder, and 1/2 teaspoon salt and pepper. Put the flour in a shallow dish. Dredge 1 piece of chicken in the buttermilk, dip in the flour, then the buttermilk, then the flour. Place on a cutting board. Repeat with the remaining chicken.
  2. In a pan, heat the oil over medium-high heat until hot. Put the chicken in the pan and lower the temperature. Roast for 15 to 20 minutes or until golden brown and chicken is cooked through, turning occasionally. (If the chicken is browning too quickly, reduce the heat to medium-low for a few minutes.)
  3. Transfer to a wire rack. Sprinkle with 1/4 teaspoon salt. Serve on buns with lettuce, tomato, pickles and sauce, whichever you prefer.

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